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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From a magazine clipping - haven't tried it yet. Recipe note says best made close to serving Preparation time does not include 3 hours marinating time Ingredients:
1 kg medium prawns (uncooked) |
2 teaspoons fresh coriander root, and stems (chopped) |
2 teaspoons coriander seeds |
1 teaspoon pickled green peppercorn |
4 garlic cloves (quartered) |
2 tablespoons peanut oil |
1 cup bean sprouts |
1 tablespoon fresh coriander leaves (chopped) |
1 tablespoon packaged fried shallot |
1 tablespoon packaged fried garlic |
1 tablespoon fresh coriander |
Directions:
1. Shell and devein prawns, leave tail intact.
2. Crush coriander roots and stems, coriander seeds, peppercorns and garlic to a paste, using a mortar and pestle. Place paste in a large bowl with prawns and half the oil, toss and coat the prawns in the marinade. Cover, refrigerate 3 hours or overnight.
3. Heat remaining oil in a wok, stir-fry prawn mixture, in batches, until the prawns are changed in colour. Remove from heat, toss the bean sprouts and chopped coriander leaves through; serve sprinkled with garnish of fried shallot, fried garlic and fresh coriander.
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